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Ingredients

3 cups gluten-free powdered sugar

3/4 cup unsweetened cocoa powder

1 teaspoon kosher salt

2 large egg whites

1 large egg

4 ounces bittersweet chocolate, chopped

3 tablespoons cacao nibs

Preparation

Place racks in lower and upper thirds of oven; preheat to 350°F. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2" apart.

Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.

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Reviews

Well. Where do I start? 'Twas a Sunday evening, not a whisper on the wind. After a healthy meal of protein and vegetables, the cravings hit, and we went in search of something that tasted good. We searched the cupboards, we searched the fridge, alas, nothing to be found. After deliberating back and forth about going to the corner shop, my sister took it upon herself to google in desperation to find something we would be able to make. By this time, it was one minute past ten, and our fate had been sealed - the corner shop had closed. I was not convinced, but her hope and faith never wavered. A miracle! She found a recipe we could make! We had every ingredient aside from the cocoa nibs, which was probably a blessing. We set to work immediately, eagerly anticipating a tasty treat. We popped the 'cookies' in the oven, and waited. We weren't expecting miracles at this point, as they looked like sludge when going into the oven. We just wanted something to eat. After removing from the oven, we left the baked sludge to cool. Our hearts were filled with hope. After 10 minutes, we took a bite, and, it's hard to find the words to articulate what this experience was like. Up until today, I didn't think anything could be sweeter that sugar. This was. We soon realised we had essentially just baked icing sugar. That is literally what this recipe is. My sister tried to salvage what she could by picking out the chocolate chips, which were of course, the less sweet part of the baked sludge. After two small bites, she declared she 'felt quite ill'. I myself, couldn't get past the first bite. There is no way in hell any being on this planet could eat a whole sludge cookie. And if by some miracle, they lived to tell the tale, they would never be the same. It's too late for us, but please, save yourselves! Our thoughts and prayers are with those who made the 2 dozen.

HERE'S THE CORRECTION: DO NOT ADD ANOTHER EGG
Who ever wrote up this recipe is a hack- ingredients are right but instructions are terrible. Mix cocoa powder with 1 egg yolk and 2 T butter or coconut oil. Beat 3 egg whites gradually adding confectioners sugar until SOFT peaks form, do not over beat to stiff peak stage. Take 1/3 of whipped egg whites to lighted cocoa mixture than fold in rest of egg whites and chocolate chips. I used a piping bag to make perfectly round cookies. Yes, they look just like the picture.

Wow, never seen such a dichotomy of reviews. Mine looked almost exactly like the picture, though maybe not as perfectly round. It was incredibly hard to stir and was like a giant piece of glue, but I thought they tasted great and I made them EXACTLY as the recipe quoted. Soft and chewy on the outside with a slight crisp at the edge. Thought they were GREAT. But the consistency of the batter definitely could put someone off. Didn't have "nib's" as such, but Trader Joe's sells choc. covered nibs or something like that & I used that. Seemed fine.

These worked really well for me. I read the reviews as I was making them and I'm glad I waited to read. I might not have made them. I did add 1 extra egg white as the batter was unbelievably dry. I just couldn't get every thing incorporated. I was in a hurry to make them, so I only cooked 1/2 the batter and put the other 1/2 in the fridge until the next day. These actually came out looking much better. They looked just like the picture! I also added roasted, chopped pecans to the second day batter and roasted, chopped walnuts to another batch. The walnut batch was everyones favorite. They are fine w/o nuts. But, the nuts break up all that chocolate nicely. GFs and non-gfs really enjoyed these.

I followed the recipe exactly except I substituted 2 Tbsp instant coffee and 2 Tbsp ground espresso for the cacao nibs. The result was excellent; chewy with big flavor. They do not look quite as perfect as the photo, they spread to about 3-4", so spacing is key.

Ok, I will still admit that I didn't love these "cookies". BUT! they got rave reviews from my step-daughter, my husband & her kids. So I will make them again. And hopefully they will look more like the photo. Maybe chilling the "batter" first will control the spreading. We shall see...

I was so excited to try this recipe from the photo. But after reading it, it isn't a cookie, but a flat meringue. I agree with the other cooks. Not good. And could pull a filling out! And my photo did not look anything like the professional one above. My step daughter has Celiac disease, so I will let her be the final judge, but I doubt I will make these again. A waste of good quality chocolate, that could have been put to much better use in flourless chocolate cake!

i agree with some of the more experienced cooks' opinions here. i am a patissier and this is the worst chocolate 'cookie' i have ever made! it is actually a sickly sweet chocolate meringue. i only managed to salvage it by adding another egg white, 1/4c of cocoa, 1 tbsp lemon juice and tones of cinnamon and chipotle chilli powder. but its not a cookie.

I'm not sure who submitted this recipe but it was awful. Do people just make up recipes without actually testing them first, before posting? It was a gloppy mess and spread all over the pan..
I'm a lactose and gluten free Chef and tried to rescue the recipe...thank goodness I tested one in the oven first! I added rice flour and butter...baked em as a brownie...still yuck. Chucked the whole thing. Texture was awful.

Shoulda, coulda, woulda.....why didn't I read the reviews first???! Do not make these "cookies" I just wasted lovely, expensive ingredients and precious time! Google "fudge wudgies" and bake them instead. Fot GF use your favorite all purpose GF blend.

I used dairy/nut free chocolate chunks and they were outstanding! my son has food allergies and he enjoyed them as well as the rest of my family who are not food allergic..will surely make these again and again!

These are good, and with a little vanilla and lavender extract, had more flavor depth. Would consider using salt sprinkles or cinnamon flavored chocolate from Mexico or coffee just to lend the dark chocolate flavor more complexity. Not eating dairy, soy or wheat, so this recipe is a find!

Wow, terrific cookie. I added 2 teaspoons of espresso powder as suggested by previous reviewers. Unlike other reviewers, however, my batter was a little too runny and I had to add extra cocoa and confectioner's sugar.

Made this as written except I followed a suggestion of another reciewer, to add 2 tsp. of Espresso Powder when I added the chopped chocolate and chocolate nibs. These are beautiful, like the photo inBon Appetite, very light, deeply chocolatey and delicious. They're more like meringue chocolate brownies, and really good. I am not gluten sensitive but for my GF-friends I want to have a great "cookie", so this will be it. The powdered sugar I used was 365 Organic from Whole Foods, that has tapioca added to the sugar, so it is indeed gluten free.

I found the dough to be the consistency of bread dough, only even more gluey. There was no hope of folding in the chopped chocolate and the nibs. I added another egg as another reviewer suggested, and that brought the dough to a usable consistency. Still, the finished cookie was of an unpleasant gluey consistency, and although intensely chocolate, the flavor lacked any interest. I agree with the reviewer who felt it was quite a waste of expensive ingredients.

Absolutely adored these! The cacao nibs are really wonderful in these and the cookies were not too sweet. I am avoiding wheat at the moment and this is the best wheat free cookie I have ever encountered.

Easy and delicious! A big hit with our family. It is very hard to mix at first and I found the mix master to be helpful here. Instead of nibs, I have used chocolate chips and semi-sweet bars chopped up in the food processor.

I've made several variations of this recipe from various sites. Yes, they are very sweet and what I do is add 1-2 tsp of espresso powder to the mix. It adds a depth of flavor without really changing the taste a lot.

I will try these, but immediately came to mind that a recipe with that sugar, no flour and two whites (that tend to dry cookies) probably it is because the base of the batter should be meringue like. Even so, seems a lot of sugar. I would use 2 cups of that sugar, whipping half of it with the egg whites, and fold in the remainder of ingredients.